It was Margherita, our production manager, who was the first target of this unexpected match. Intrigued by this variety of Vietnamese cocoa, already under its spell, she asked to receive samples without delay.
The rest, you are about to know.
Lam Dong cocoa, from the bean to the PLAQ
After the order placed by Margherita, we were not at all sure if we would receive these samples one day... Lam Dong cocoa knows how to be desired.
The collaboration between Uncommon cocoa , which was already one of our partners on Maya Mountain cocoa , and Marou , the Vietnamese “chocolate maker”, was in fact completely new on the European market, an indirect consequence of Covid.
It was finally during a visit of Uncommon Cacao at the PLAQ factory-boutique on rue du Nil that Benjamin brought us what he was able to take drop by drop from the container of Vietnamese beans received from Marou .
Several varieties of cocoa are then presented to us. Sandra and Nicolas choose to taste them blind.
The Lam Dong will surprise everyone, without exception. Spicy-floral-fruity, as complex as it is delicious, it awakens precious childhood memories in each of them. It's a good sign. We launch the test batches to transform it into 76% chocolate. The magic is there. It's decided. The Lam Dong will enter the PLAQ range.
Its producers are located at the foot of the Bảo Lộc plateau, in south-central Vietnam, under the influence of a mountainous and tropical climate hit by the monsoon. Many of them belong to the indigenous K'Ho ethnic group. The Marou team first met them in 2018 while looking for new cocoa producers in Lam Dong province.
In this region, cocoa trees are most of the time integrated with other agricultural crops. Farmers grow the cocoa bean sustainably, using traditional farming methods and avoiding the use of harmful chemicals.
Analysis of their cocoa nevertheless reveals numerous imperfections. But they demonstrate an unwavering determination to produce a quality bean. Helped by their new partners with fermentation and drying, secured by annual contracts, they quickly achieved their goals.
So much so that today they no longer sell any beans to local cooperatives but donate all of their production to Marou. In exchange, we offer them really attractive prices that are supposed to encourage them to continue growing cocoa beans and gradually achieve higher and higher quality standards .
PLAQ is proud, through Marou x Uncommon cacao, to support local communities and work closely with their farmers. A virtuous circle, you said?
What PLAQ likes about Lam Dong cocoa
Naturally sweet, like a chai, Lam Dong has three main taste interests.
Sweet spices first. Cardamom, cinnamon and pepper awaken the taste buds just enough. A slight boost for a promising start. Don't we say that spices are appetizers?
A slightly woody side then. Accompanied by a smoky appearance. So of a depth which does not displease us.
Finally, a regressive creaminess envelops everything with fruity notes (raisin, fig, poached fruit, juicy cherry), biscuit and cocoa. Delicious as can be.
An enchanted trio with very diverse flavors that summon the imagination. We think of smoked tea, Christmas tea, gingerbread… Combinations that should, for sure, be to your taste.
Lam Dong cocoa in the eye of PLAQ
Lam Dong cocoa, or how to move from online banter to long-term loyalty!
To your PLAQ.
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Lam Dong cocoa beans from Vietnam (76%) and unrefined organic cane sugar from the state of São Paulo Brazil (24%). Without lecithin. Without cocoa butter.
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Lam Dong cocoa beans from Vietnam (84%) and unrefined organic cane sugar from the state of São Paulo Brazil (16%). Without lecithin. Without cocoa butter.
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Sandra Mielenhausen and Nicolas Rozier-Chabert founded PLAQ in 2015. Guided by their love of chocolate, they surrounded themselves with Chloé Doutre-Roussel, Bean to bar ambassador, to open their factory-boutique in the 2nd borough of Paris. Made on site in limited quantities, PLAQ chocolate is pure, from its ingredients to its packaging, including its taste. After their signature product, PLAQ, a slab of chocolate without a square, they now offer their know-how in bars, drinks, pastries, rocks and coated dried fruits. For chocolate lovers, chefs who reinvent gastronomy and all those who share the love of things well done.
